Monterey Jack Chicken Burger


2 lbs of Ground chicken
1/2 cup of grated Vidalia Onion including the onion juice
1/2 cup of finely diced B & G roasted red peppers in Garlic and Orgeno marinade.
1 tsp of Kosher salt
1/2 tsp of Fresh ground pepper
1 tbsp of the B & G garlic and 0regano and liquid from the jar
2 tsp of room temperate butter
Gey Poupon Dijon Mustard
Kraft Ranch Dressing
6 thick slices of Monterey Jack Cheese
1-2 cups of Panko bread crumbs
6 Pepperidge Farms sesame seed sandwich
1 tbsp of Colavita olive oil



Preheat Grill to about 375 – 400 degrees

Grate a 1/2 cup of the Vidalia onion (about 1/2 a large onion include juice.) Finely chop 1/2 cup of roasted red pepper. In a large bowl add chicken breast, grated onion, diced roasted pepper, salt, pepper, and 1 tsp of the Oregano juice from Jar (try to get a a lot of the herbs in the tbsp.)

On a plate or flat shallow dish add 1 – 2 cups of Panko bread crumbs.

Form 6 patties. Bread each chicken patty on both sides. Coat with enough bread crumbs so that the top and bottom of the chicken patties no longer feel wet to touch.

Lightly butter the inside of the buns and set aside.

Once your grill is reaches the desired temperature, use a paper towel and dip in olive oil and coat the cooking service of the grate. Cook the burgers for approximately 10 – 15 minutes each side.

About 3 minutes before done, toast the inside of each bun. Remove buns from the grill add set aside. Add a slice of Monterey jack cheese to the top of each burger, cover grill for about a minute until the cheese is melted.

To build the burger put one burger on each bun, then spread approx. a tbsp of ranch dressing on each burger, coat the top bun with about a 1 tbsp of Grey Poupon Dijon mustard and serve.